Bake-Off® Contest 46, 2013
Cumming, Georgia

German Chocolate Doughnuts

(8)
8 reviews.
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  • prep time 30 min
  • total time 30 min
  • ingredients 6
  • servings 8
 

Ingredients

4
cups Crisco® Pure Vegetable Oil
1
cup Pillsbury™ Creamy Supreme™ Coconut Pecan Frosting
1/2
cup Pillsbury™ Creamy Supreme™ Chocolate Frosting
1
can Pillsbury™ Grands!™ Flaky Layers refrigerated honey butter biscuits
1/4
cup chopped pecans
1/4
cup flaked coconut, toasted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 3-quart heavy saucepan, heat oil over medium heat to 350°F.
  • 2 Meanwhile, spoon coconut pecan frosting into decorating bag fitted with 1/2-inch wide tip. Set aside.
  • 3 In medium bowl, stir chocolate frosting and 1 tablespoon water until smooth. Set aside.
  • 4 Place paper towels under cooling rack. Separate dough into 8 biscuits; gently place 2 biscuits at a time in hot oil. Cook 1 to 1 1/2 minutes or until golden brown. Using tongs, gently turn over; cook 1 to 1 1/2 minutes or until golden brown. Remove to cooling rack; cool 2 minutes.
  • 5 Meanwhile, in small bowl,mix pecans and coconut.
  • 6 To fill doughnuts, insert decorating tip into side of each biscuit. Squeeze about 2 tablespoons of coconut pecan frosting into center.
  • 7 Dip one side of each biscuit in chocolate glaze. Sprinkle with pecan mixture. Serve warm or cool.
  • 1 In 3-quart heavy saucepan, heat oil over medium heat to 350°F.
  • 2 Meanwhile, spoon coconut pecan frosting into decorating bag fitted with 1/2-inch wide tip. Set aside.
  • 3 In medium bowl, stir chocolate frosting and 1 tablespoon water until smooth. Set aside.
  • 4 Place paper towels under cooling rack. Separate dough into 8 biscuits; gently place 2 biscuits at a time in hot oil. Cook 1 to 1 1/2 minutes or until golden brown. Using tongs, gently turn over; cook 1 to 1 1/2 minutes or until golden brown. Remove to cooling rack; cool 2 minutes.
  • 5 Meanwhile, in small bowl,mix pecans and coconut.
  • 6 To fill doughnuts, insert decorating tip into side of each biscuit. Squeeze about 2 tablespoons of coconut pecan frosting into center.
  • 7 Dip one side of each biscuit in chocolate glaze. Sprinkle with pecan mixture. Serve warm or cool.

EXPERT TIPS

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Expert Tips

To toast coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.

If you don’t have a decorating bag and tip, use a 1 gallon plastic freezer bag. Spoon frosting into bag and cut 1/2 inch off one corner of bag. Fill doughnuts as stated.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
(
Calories from Fat
290),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
10g,
10%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
0mg
0%;
Sodium
600mg
600%;
Total Carbohydrate
55g
55%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013